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Home | Young Chefs | Windmühlenmesser Junger Koch 4" Kid's Chef Knife Stainless

Windmühlenmesser Junger Koch 4" Kid's Chef Knife Stainless

£52.32
£52.32
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A great knife for beginning cooks! There is plenty of room for smaller hands to get a good grip and not hit the cutting board. The tip of the blade has been rounded, however the blade is thin and capable of a very sharp edge. Better to learn with a sharp knife which requires less brute force and encourages good knife habits.



About This Knife

All-around Use

Can handle almost any kitchen task.

Light Butchery OK

Safe for use around bones.

Stainless Steel

Non-reactive blade.

Tough Edge

Durable edge grind.

Ambidextrous

Suitable for all users.

Kid's Knife

Listed Length: 4"
Total Length: 8.75"
Edge Length: 4"
Heel Height: 1.25"
Spine Thickness:
Weight:
Orientation: Ambidextrous

Blade Type: Stainless Steel
Steel Type:
Steel Hardness (HRC): 59-60
Reactive: Less Attention
Handle Type: Western
Handle Material: Beech

  • This is a stainless steel knife.
  • It should be hand washed and towel dried. Dishwashers will degrade the edge and handle over time. Extended moisture exposure can still cause oxidation.
  • Use on wooden cutting boards for best results.
  • Avoid hard surfaces like bamboo or plates. Don't twist or scrape the edge on the cutting surface to avoid early dulling and edge damage.

Dive Deeper

Medium - Western Stainless

We recommend hand sharpening on whetstones to a low-medium finish starting around 400 and progressing to 1000 grit with a monodiachrome strop finish. Gentle use with steel honing rods work well for as-needed edge maintenance. Avoid pull-through sharpeners and non-water-cooled mechanized sharpening. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

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About Windmühlenmesser - Robert Herder

Solingen, Germany

Robert Herder, also known as Windmühlenmesser (“Windmill Knives”), has crafted knives in Solingen since 1872. Renowned for thin grinds and razor-sharp edges, Windmühlenmesser uses traditional Solinger Dünnschliff (thin grind) techniques and hand-finishing on many models. Their carbon steel paring knives and classic vegetable knives are especially beloved. With wooden handles, patina-prone steel, and a lightweight feel, Windmühlenmesser knives evoke another era—yet still outperform modern mass-produced alternatives. These are tools made to be sharpened and used for life, combining elegance and enduring German craft.

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